Grasshopper Pie
This kid-friendly, no-bake Grasshopper Pie is cool, creamy, minty, and easy to make! A perfect green dessert treat with or without marshmallows.
Yield: 4 people
Calories: 420kcal
Cost: $5
Equipment
- 9-inch pie pan
- Mixing Bowls
- Spatula
- Hand Mixer or Stand Mixer
- Saucepan
Materials
Crust
- 24 chocolate wafer cookies or sandwich cookies, crushed
- 5 tbsp unsalted butter melted
Filling
- 1 1/2 cups heavy whipping cream or 1 tub cool whip
- 14 oz sweetened condensed milk OR 2 cups mini marshmallows (melted)
- 1 tsp peppermint extract
- 2-3 drops green food coloring optional
Topping & Garnish
- whipped cream or cool whip for topping
- chocolate shavings or crushed cookies for garnish
Instructions
- Crush cookies into fine crumbs. Mix with melted butter until combined. Press firmly into the bottom and sides of a 9-inch pie pan. Chill for 15 minutes.
- In a large bowl, whip heavy cream until soft peaks form. (Or use cool whip for a shortcut.)
- If using marshmallows, melt them with a splash of milk in a saucepan, then let cool. Otherwise, stir sweetened condensed milk into the cream. Add peppermint extract.
- Stir in a few drops of green food coloring for the classic look.
- Gently fold the sweetened mixture into the whipped cream. Spread into the chilled crust.
- Refrigerate for at least 4 hours, or until firm.
- Spread or pipe whipped cream over the pie. Garnish with chocolate shavings or crushed cookies. Slice, serve, and enjoy!
Notes
For a grasshopper pie recipe without alcohol, use peppermint extract instead of crème de menthe.
For a grasshopper pie recipe without marshmallows, stick with sweetened condensed milk.
Freeze the pie for a firmer grasshopper pie ice cream style treat.
Store leftovers in the fridge for 3 days or freeze slices for up to 1 month.
For a grasshopper pie recipe without marshmallows, stick with sweetened condensed milk.
Freeze the pie for a firmer grasshopper pie ice cream style treat.
Store leftovers in the fridge for 3 days or freeze slices for up to 1 month.